Become an Intuitive Cook: Thomas Keller's Cooking Lessons Writer Daniel Duane decided to teach himself how to cook by becoming a cookbook zealot. Then a miraculous encounter with master chef Thomas Keller showed him a better strategy.
Scott Conant's Global Christmas Dinner When Manhattan chef Scott Conant makes Christmas dinner, the menu honors his mother's Italian backgroundbut also his father's New England heritage and his wife's Turkish roots. Oh, and there's a Dominican-inspired cake, too.
1960s Party: Retro-Modern Dips Designer Lisa Perry's passion for the 1960s shows in her penchant for playful party snacks.
10 Italian Red Wines for a Holiday Meal Chef Scott Conant shares his picks for 10 fantastic Italian red wines that are perfect for holiday meals and gift giving.
Recipe Inspirations from Benu's Corey Lee Corey Lee aims to make Benu San Francisco's most refined restaurant. F&W tackles his recipes.
10 Best Restaurant Dishes of 2010 F&W's editors are constantly searching for the best new eating, drinking and traveling experiences. Here, the 10 best restaurant dishes of 2010 that were so unforgettable we can't wait to have them again.
Massimiliano Alajmo's Michelin Star Restaurants Inspired by so many thingsthe "scent" of a charging cell phone, a caper with hints of coffeeMassimiliano Alajmo of Le Calandre, a Michelin three-star restaurant, conjures up dishes of stunning originality. Writer Anya von Bremzen tracks him down at his mini food empire in a non-town outside Padua.
Extreme Chocolate Call it the Chocolate X Games. Here, two delicious and extreme chocolate desserts go head-to-head: One is a sophisticated bittersweet-chocolate tart; the other, Mom's Chocolate Cake.
Trendspotting: Vintage-Inspired Food Gifts & Experiences The 19th century is back in style. This might seem like a reaction against the pressures of our wired timesexcept that items like heritage seeds and Victorian-inspired cheese knives are sold online and promoted via Twitter.
Top Chef Top 10: Susur Lee The ponytailed, Toronto-based star of Top Chef Masters talks to F&W about 10 of his biggest food, style and art obsessionsand explains why reality TV is kind of like a game of Jenga.
Creating Faux Shark's-Fin Soup Chef Corey Lee updates a classic soup for a new generation of conscientious eaters.
Best Hotels of 2010 F&W's editors are constantly searching for the best new eating, drinking and traveling experiences. Here, the best U.S. and international hotels of 2010 that were so unforgettable we can't wait to visit them again.
California Cabernet Sauvignon Wine What forces are shaping the future of California Cabernet Sauvignon? F&W's Ray Isle considers trophy bottles, bargain buys, emerging regions and wine-country recipes that make any delicious Cabernet taste even better.
Best Handmade Gifts America's finest food artisans have begun teaching their crafts to ardent amateurs. F&W presents their best recipes for handmade gifts, plus other amazing presents to complete the package.
Kevin Sbraga's Christmas Cookie Recipes One way to get kicked off TV's Top Chef: make dessert. That was the prevailing wisdom, anyway, until Kevin Sbraga proved it wrong. Here, the Season 7 winner shares his best Christmas cookies.